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Salinari A, Machì M, Armas Diaz Y, Cianciosi D, Qi Z, Yang B, Ferreiro Cotorruelo MS, Villar SG, Dzul Lopez LA, Battino M, Giampieri F. The Application of Digital Technologies and Artificial Intelligence in Healthcare: An Overview on Nutrition Assessment. Diseases 2023; 11:97. [PMID: 37489449 PMCID: PMC10366918 DOI: 10.3390/diseases11030097] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/26/2023] Open
Abstract
In the last decade, artificial intelligence (AI) and AI-mediated technologies have undergone rapid evolution in healthcare and medicine, from apps to computer software able to analyze medical images, robotic surgery and advanced data storage system. The main aim of the present commentary is to briefly describe the evolution of AI and its applications in healthcare, particularly in nutrition and clinical biochemistry. Indeed, AI is revealing itself to be an important tool in clinical nutrition by using telematic means to self-monitor various health metrics, including blood glucose levels, body weight, heart rate, fat percentage, blood pressure, activity tracking and calorie intake trackers. In particular, the application of the most common digital technologies used in the field of nutrition as well as the employment of AI in the management of diabetes and obesity, two of the most common nutrition-related pathologies worldwide, will be presented.
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Affiliation(s)
- Alessia Salinari
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Michele Machì
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Yasmany Armas Diaz
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Danila Cianciosi
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Zexiu Qi
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Bei Yang
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | | | - Santos Gracia Villar
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Projects, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
- Department of Extension, Universidad Internacional do Cuanza, Cuito P.O. Box 841, Angola
| | - Luis Alonso Dzul Lopez
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Projects, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
- Department of Projects, Universidad Internacional Iberoamericana, Arecibo, PR 00613, USA
| | - Maurizio Battino
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - Francesca Giampieri
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
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Armas Diaz Y, Machì M, Salinari A, Mazas Pérez-Oleaga C, Martínez López NM, Briones Urbano M, Cianciosi D. Prickly pear fruits from Opuntia ficus-indica varieties as a source of potential bioactive compounds in the Mediterranean diet. MNM 2022. [DOI: 10.3233/mnm-220102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Cactus has been used in traditional folk medicine because of its role in treating a number of diseases and conditions. Prickly pear fruit is an excellent source of secondary metabolites (i.e., betalains, flavonoids, and ascorbic acid) with health-promoting properties against many common human diseases, including diabetes, hypertension, hypercholesterolemia, rheumatic pain, gastric mucosa diseases and asthma. In addition, prickly pears are potential candidates for the development of low-cost functional foods because they grow with low water requirements in arid regions of the world. This review describes the main bioactive compounds found in this fruit and shows the in vitro and some clinical studies about the fruit of most important cactus (Opuntia ficus-indica) and its relationship with some chronic diseases. Even though a lot of effort have been done to study the relationship between this fruit and the human health, more studies on Opuntia ficus-indica could help better understand its pharmacological mechanism of action to provide clear scientific evidence to explain its traditional uses, and to identify its therapeutic potential in other diseases.
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Affiliation(s)
- Yasmany Armas Diaz
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Michele Machì
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Alessia Salinari
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Cristina Mazas Pérez-Oleaga
- Universidad Europea del Atlántico, Isabel Torres 21, Santander, Spain
- Universidad Internacional Iberoamericana, Arecibo, Puerto Rico, USA
- Universidade Internacional do Cuanza, Cuito, Bié, Angola
| | - Nohora Milena Martínez López
- Universidad Europea del Atlántico, Isabel Torres 21, Santander, Spain
- Universidad Internacional Iberoamericana, Campeche, México
- Fundación Universitaria Internacional de Colombia, Bogotá, Colombia
| | - Mercedes Briones Urbano
- Universidad Europea del Atlántico, Isabel Torres 21, Santander, Spain
- Universidad Internacional Iberoamericana, Arecibo, Puerto Rico, USA
- Universidad Internacional Iberoamericana, Campeche, México
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
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Giampieri F, Alvarez‐Suarez JM, Machì M, Cianciosi D, Navarro‐Hortal MD, Battino M. Edible insects: A novel nutritious, functional, and safe food alternative. Food Frontiers 2022. [DOI: 10.1002/fft2.167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Affiliation(s)
- Francesca Giampieri
- Department of Biochemistry Faculty of Sciences King Abdulaziz University Jeddah Saudi Arabia
- Research Group on Food, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain
| | - José M. Alvarez‐Suarez
- Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías Universidad San Francisco de Quito Quito Ecuador
- King Fahd Medical Research Center King Abdulaziz University Jeddah Saudi Arabia
| | - Michele Machì
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
| | - Danila Cianciosi
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
| | - Maria D. Navarro‐Hortal
- Biomedical Research Centre, Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, Faculty of Pharmacy University of Granada Granada Spain
| | - Maurizio Battino
- Research Group on Food, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
- International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China
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Ansary J, Regolo L, Machì M, Salinari A, Cianciosi D. Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract. eFood 2022. [DOI: 10.1002/efd2.15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Affiliation(s)
- Johura Ansary
- Department of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona Italy
| | - Lucia Regolo
- Department of Agricultural, Food and Environmental Sciences Università Politecnica delle Marche Ancona Italy
| | - Michele Machì
- Department of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona Italy
| | - Alessia Salinari
- Department of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona Italy
| | - Danila Cianciosi
- Department of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona Italy
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